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Results: 3
QUALITY AND CONSUMPTION OF OXIDIZED LIPIDS FROM DEEP-FRYING FATS AND OILS IN NEW-ZEALAND
Authors: LAKE RJ SCHOLES P
Citation: Rj. Lake et P. Scholes, QUALITY AND CONSUMPTION OF OXIDIZED LIPIDS FROM DEEP-FRYING FATS AND OILS IN NEW-ZEALAND, Journal of the American Oil Chemists' Society, 74(9), 1997, pp. 1065-1068
CONSUMPTION OF CHOLESTEROL OXIDES FROM FAST FOODS FRIED IN BEEF FAT IN NEW-ZEALAND
Authors: LAKE RJ SCHOLES P
Citation: Rj. Lake et P. Scholes, CONSUMPTION OF CHOLESTEROL OXIDES FROM FAST FOODS FRIED IN BEEF FAT IN NEW-ZEALAND, Journal of the American Oil Chemists' Society, 74(9), 1997, pp. 1069-1075
CONSUMPTION OF CHOLESTEROL OXIDES FROM FAST FOODS FRIED IN BEEF FAT IN NEW-ZEALAND (VOL 74, PG 1069, 1997)
Authors: LAKE RJ SCHOLES P
Citation: Rj. Lake et P. Scholes, CONSUMPTION OF CHOLESTEROL OXIDES FROM FAST FOODS FRIED IN BEEF FAT IN NEW-ZEALAND (VOL 74, PG 1069, 1997), Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1619-1619
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